Description
A hearty soup
Ingredients
Scale
Meatballs:
- 2 pounds ground beef
- 1/2 onion, finely diced
- 3 small cloves garlic, minced
- 1/2 cilantro, chopped
- 3 eggs
- 2/3 cup white rice, uncooked
Broth:
- 1/2 onion, diced
- 5 small cloves garlic, minced
- 1 tablespoon canola oil
- 2 – 8 ounce cans tomato sauce
- 14.5 ounce can tomatoes, chopped
- 2 tomato with chicken flavoring bouillon cubes (in Mexican food section of market or Amazon)
- 2 beef bouillon cubes
- 1 teaspoon pepper
- 10 – 12 cup water, enough to cover meatballs
Instructions
- Combine meatball ingredients and shape into golf ball sized meatballs
- Set aside
- In a dutch oven, saute onion an garlic in oil over medium heat until translucent
- Add remaining broth ingredients, (I used the liquid from the canned tomatoes as part of my water.) Bring to a boil
- Gently place uncooked meatballs in broth and simmer, uncovered, for 30 – 40 minutes